ABC soup (carrot, tomato, & potato soup)
ABC soup is one of the most simple and comforting soups my mom would make for me growing up. It’s what she’d make whenever we had a lot of veggies like carrots, tomatoes, potatoes, and corn to use up at home.
The natural sweetness from the vegetables make a delicious light broth that’s perfect for any day, and especially when you’re feeling under the weather.
For protein, she’d usually add dark chicken meat or pork short ribs, but you can always do this without meat as well! I even like adding cooked rice to my bowl of ABC soup to make it a full, easy meal!
Why is it called ABC Soup?
If you ask this question to different people around the world, you’ll probably get very different answers! Here are some reasons I’ve heard of for why this soup is called ABC soup:
- Because the soup is “as easy as ABC” make
- Because this soup contains the vitamins A, B, and C from all the vegetables in it
- “ABC” for “American Born Chinese” — because it’s the soup all American Born Chinese love drinking!
If anyone ever finds out the true origin of the name ABC soup, I’d love to know!
What do you need to make ABC soup?
The most common ingredients for ABC soup are chicken drumsticks, carrots, tomatoes, and potatoes.
My mom likes adding corn, and I love the natural sweetness it provides to the broth!
You may also like these other soups:
If you enjoyed this ABC soup recipe…
I’d be so grateful if you left me a review below!
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ABC Soup (carrot, tomato, & potato soup)
Ingredients
- 4chicken drumsticksor 1/2 lb pork spare ribs
- 1large potatoI’m using russet, but Yukon gold or red potatoes will stay more in tact
- 1large carrot
- 1/2yellow onion
- 1large tomato
- 1corn on the cob
- 1.5tspsalt
- 1/2tspchicken bouillon powder
- Dash of white pepper
- 1/4tspsesame oil
- 6cupsof water
- Scallions
Instructions
Prepare the ingredients
- Peel and slice the ends off the onion. Cut into 1-1.5 inch sized pieces.1/2 yellow onion
- Chop the corn on the cob into 4 pieces.1 corn on the cob
- Slice the tomato into wedges.1 large tomato
- Peel the carrot and slice into 1-1.5 inch sized chunks. I like to slice diagonally, then rotate the carrot halfway and slice diagonally again for pieces with large surface area.1 large carrot
- Prepare the potato last, since it will oxidize if exposed to air too long. Peel the potato and slice into 1.5-2 inch sized chunks. Since these will disintegrate the most in the soup, making them larger will help them stay in tact.1 large potato
Blanch the chicken drumsticks (or pork ribs)
- Bring a pot of water to boil. Drop in the chicken drumsticks, and blanch for 1-2 minutes. If using pork ribs, blanch for a few extra minutes to get rid of all the gunk.4 chicken drumsticks
- Pour out the blanching water, and give the chicken and the pot a quick rinse.
Make the soup
- Add the chicken back into the pot with all the vegetables, and 6 cups of water.6 cups of water
- Bring it all to a boil, and skim off any scum on the surface.
- Reduce to a very gentle simmer (low to medium-low heat), then cover and let simmer for at least 45 minutes. I like to let it simmer for 90 minutes to extract more flavor from the meat and veggies.
- Season with salt, white pepper, chicken bouillon powder, and sesame oil. Garnish with scallions and enjoy!1.5 tsp salt, 1/2 tsp chicken bouillon powder, Dash of white pepper, 1/4 tsp sesame oil, Scallions
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